Food scientists profile microbes at a fermented vegetable facility

Food scientists have mapped and characterized microbial populations in a vegetable fermentation facility and report that its microbiome was distinct between production and fermentation areas and that the raw vegetables themselves — cabbages destined for sauerkraut — were the main source of fermentation-related microbes in production areas rather than handling or other environmental sources.

Continue reading . . .

{authorlink}
https://www.sciencedaily.com/rss/top/environment.xml Top Environment News — ScienceDaily

Top stories featured on ScienceDaily’s Plants & Animals, Earth & Climate, and Fossils & Ruins sections.

https://www.sciencedaily.com/images/scidaily-logo-rss.png

Advertisements
News Reporter